Pin it A vibrant, low-calorie pasta dish featuring roasted cauliflower, savory anchovies, and sweet raisins for a delightful balance of umami and subtle sweetness. This Italian-inspired meal is perfect for those seeking a sophisticated dinner that remains light and healthy.
Pin it Roasting the cauliflower transforms it into golden, nutty bites that anchor the entire dish. Combined with the heat of fresh chili and the zing of lemon zest, every forkful of this spaghetti offers a complex flavor profile that belies its simplicity.
Ingredients
- 320 g (11 oz) whole wheat spaghetti
- 1 medium cauliflower (about 600 g), cut into small florets
- 2 cloves garlic, thinly sliced
- 1 small red chili, finely chopped (optional)
- 2 tbsp flat-leaf parsley, chopped
- 6 anchovy fillets, drained and chopped
- 40 g (1/4 cup) raisins
- 1 tbsp capers, rinsed and chopped
- Zest of 1 lemon
- 2 tbsp extra virgin olive oil
- Salt and freshly ground black pepper, to taste
Instructions
- Step 1
- Preheat oven to 220°C (425°F). Toss the cauliflower florets with 1 tablespoon olive oil, salt, and pepper. Spread on a baking sheet and roast for 18-20 minutes, turning once, until golden and tender.
- Step 2
- Meanwhile, bring a large pot of salted water to a boil. Cook spaghetti according to package instructions until al dente. Reserve 1/2 cup pasta water before draining.
- Step 3
- In a large skillet over medium heat, add remaining 1 tablespoon olive oil. Sauté garlic and chili for 1 minute until fragrant. Add anchovies and capers, stirring until anchovies melt into the oil.
- Step 4
- Stir in raisins and roasted cauliflower. Toss gently, then add drained spaghetti and a splash of reserved pasta water. Mix well to combine and heat through.
- Step 5
- Remove from heat. Add lemon zest and chopped parsley. Season with additional salt and pepper if needed, and toss again.
- Step 6
- Serve immediately, garnished with extra parsley and a drizzle of olive oil if desired.
Zusatztipps für die Zubereitung
For added crunch, sprinkle the finished dish with toasted pine nuts or golden breadcrumbs before serving.
Varianten und Anpassungen
Substitute the golden raisins with currants for a different flavor profile, or use gluten-free spaghetti to make this recipe suitable for those with gluten sensitivities.
Serviervorschläge
This flavorful pasta pairs exceptionally well with a crisp, dry white wine such as Verdicchio to complement the lemon zest and capers.
Pin it With its delightful mix of textures and bold Mediterranean flavors, this Cauliflower, Anchovy and Raisin Spaghetti is sure to become a new favorite in your rotation of healthy, satisfying meals.
Recipe FAQs
- → Can I substitute the anchovies with something else?
While anchovies provide essential umami depth, you can use anchovy paste (1-2 teaspoons) or capers alone for a vegetarian version, though the flavor profile will be milder.
- → What type of pasta works best for this dish?
Whole wheat spaghetti is recommended, but linguine, bucatini, or gluten-free pasta varieties work equally well. Choose shapes that hold the cauliflower and raisin mixture effectively.
- → How do I prevent the cauliflower from becoming mushy?
Roast at high heat (220°C/425°F) and avoid overcrowding the baking sheet. Turn florets halfway through for even caramelization and maintain a tender yet slightly firm texture.
- → Can I prepare components ahead of time?
Yes, roast the cauliflower up to 2 days in advance and store refrigerated. Reheat gently before combining with freshly cooked pasta for best results.
- → What wine pairs well with this pasta?
A crisp, dry white wine like Verdicchio, Pinot Grigio, or Greco di Tufo complements the savory anchovies and balances the sweetness of the raisins beautifully.
- → How can I add more protein to this dish?
Increase anchovy fillets to 8-10, add grilled shrimp, or incorporate chickpeas for a vegetarian protein boost without overwhelming the delicate flavor balance.